Meet Our Chiefs

Our team is ready to serve any dish you would like to taste

About

CHIEF OF RESTAURANT TALLENT

Locally-grown David and Kristen Tallent met while working in a Bloomington restaurant 6 years ago and have hardly left the kitchen since. In 2000, they both went to New York to study at the Culinary Institute of America. During their studies and following, they both worked in the finest restaurants in New York and Atlanta. While attending C.I.A., David became acquainted with the Slow Food Movement and found inspiration in its principle of using local, seasonal and organic ingredients. Embracing these ideals, David decided to move back to Bloomington and, with the help of local farmers, start a restaurant with a unique Indiana cuisine. Shortly after marrying, David and Kristen began renovating the property on West Kirkwood and opened Restaurant Tallent on November 7th, 2003. As Chef, David oversees the day-to-day kitchen operations and develops the savory menu items. Kristen, the restaurant’s pastry chef, develops the dessert menu and wine list, and serves as General Manager.

Chief Cook David Tallent

CHIEF OF RESTAURANT TALLENT

David Tallent was born and raised around Bloomington, Indiana. A former Indiana University student, David worked his way through school in local kitchens until leaving for New York in 2000 to study at the Culinary Institute of America. While studying at CIA, he worked with several chefs in New York, including Chef Jason Hicks at the French Brasserie Le Goulue on Madison Avenue in New York City and Benjamin Mauk at Cripple Creek in Rhinebeck, NY. After completing his culinary studies, David moved to Atlanta, Georgia and worked as a sous chef under Joe Ahn at Soho in Vinings.

Chief Cook Kristen Tallent

CHIEF OF RESTAURANT TALLENT

Kristen Tallent was raised in Bloomington, and also attended Indiana University. After a few years of working in Bloomington restaurants, Kristen moved to New York in 2000 to study pastry at the Culinary Institute of America. Since completing her studies, she has worked at the Gramercy Tavern with in New York City; with Larry Forgione at the Beekman Arms in Rhinebeck, New York; and Canoe, Mangia 101, and Soho in Atlanta, Georgia.

Those who cook with us

OUR CHEFS

About

Locally-grown David and Kristen Tallent met while working in a Bloomington restaurant 6 years ago and have hardly left the kitchen since. In 2000, they both went to New York to study at the Culinary Institute of America. During their studies and following, they both worked in the finest restaurants in New York and Atlanta. While attending C.I.A., David became acquainted with the Slow Food Movement and found inspiration in its principle of using local, seasonal and organic ingredients. Embracing these ideals, David decided to move back to Bloomington and, with the help of local farmers, start a restaurant with a unique Indiana cuisine. Shortly after marrying, David and Kristen began renovating the property on West Kirkwood and opened Restaurant Tallent on November 7th, 2003. As Chef, David oversees the day-to-day kitchen operations and develops the savory menu items. Kristen, the restaurant’s pastry chef, develops the dessert menu and wine list, and serves as General Manager.

David TallentChief Cook

David Tallent was born and raised around Bloomington, Indiana. A former Indiana University student, David worked his way through school in local kitchens until leaving for New York in 2000 to study at the Culinary Institute of America. While studying at CIA, he worked with several chefs in New York, including Chef Jason Hicks at the French Brasserie Le Goulue on Madison Avenue in New York City and Benjamin Mauk at Cripple Creek in Rhinebeck, NY. After completing his culinary studies, David moved to Atlanta, Georgia and worked as a sous chef under Joe Ahn at Soho in Vinings.

Kristen TallentChief Cook

Kristen Tallent was raised in Bloomington, and also attended Indiana University. After a few years of working in Bloomington restaurants, Kristen moved to New York in 2000 to study pastry at the Culinary Institute of America. Since completing her studies, she has worked at the Gramercy Tavern with in New York City; with Larry Forgione at the Beekman Arms in Rhinebeck, New York; and Canoe, Mangia 101, and Soho in Atlanta, Georgia.